Rasam is an authentic south Indian soup. It acts as an ideal appetizer that is served before or after main course. It is believed that rasam aids in digestion.
Rasam is prepared across all south Indian states and each state has its own unique style of preparation. Rasam can be prepared with or without rasam powder.
Farmtorasoi presents simple recipe of rasam made in Tamil style without using rasam powder.
Rasam without Rasam Powder - Tamil Style
- 1 small ball Tamarind
- 1 medium size Tomato Chopped
- 1 sprig Curry Leaves
- 1/2 tbsp Black Pepper Seeds
- 2 dry Red Chillies
- 1 pinch Asafoetida or Hing
- 1/2 tbsp Cumin (Jeera) Seeds
- 1/4 tbsp Fennel (Saunf)
- 1/4 tbsp Fennel (Saunf) Powder Grind fennel seeds in a grinder
- 1/4 tbsp Mustard Seeds
- 6-7 Cloves Garlic Crushed
- 1/4 tbsp Cumin (Jeera) Powder
- 1/4 tbsp Black Pepper Powder
- 1 tbsp Cooking Oil
- Keep all the ingredients ready.
- Take tamarind in a bowl and add water. Let it soak for 15-20 minutes.
- Squeeze the pulp from the soaked tamarind. Strain and keep aside.
- Heat oil in a pan. Add mustard seeds, fennel and cumin seeds and let them crackle.
- Add the curry leaves, red chillies, asafoetida and smashed garlic, and fry for few seconds. Temper on low flame so that the spices do not burn.
- Now, add the tomatoes. Saute till the tomatoes soften.
- Add tamarind water. Allow the liquid to boil.
- Add jeera, fennel and pepper powder. Stir well. Season with salt.
- Add 2 cups of water.
- Let the rasam come to a boil and then simmer for few minutes.
- Remove from fire. Your rasam is ready.